Lemongrass Satay Chicken

Original Recipe by: Kelly's Clean Kitchen

SERVINGS:  4

PREP TIME: 15 Mins

COOK TIME: 20 Mins

TOTAL TIME: 35 Mins

Ingredients

• 1.5-2 lbs chicken thighs or breasts (I prefer breasts)

• 1 cup of full fat coconut milk

• 2 stalks lemongrass, white parts only

• 3 cloves garlic, peeled

• 1 shallots, peeled

• 2 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp chili powder

• 1 tsp curry powder

• 2 tsp salt or more to taste

• 2 tbsp Honey

• Squeeze of 1 lime

Directions

1. Cut chicken thighs into long thin pieces and season lightly with salt and place in a bag.

Blend Ingredients

2. In a blender, blend the rest of the ingredients and taste for seasoning, adding salt or pepper if needed. Add the sauce to the ziploc bag with the chicken and marinate overnight or for 2 hours if you are in a rush.

Pat Chicken Dry

3. Next day, remove the chicken and pat dry with a paper towel.

Grill Chicken

4. Preheat the grill or pan to medium high heat. Oil the grill once hot. Grill the chicken on medium high heat over the flame until you have grill marks. Flip chicken over and do the same on the other side. Once the internal temperature reaches  170°F, remove from the grill and serve.

Key Ingredients and Substitutions:

• Chicken Thighs – Thighs are ideal for this dish because they won’t dry out. You can also use chicken breast here instead.

• Coconut Milk – This is going to be the main liquid in the marinade. You can also substitute this for heavy cream, kefir, or greek yogurt.

• Garlic and Lemongrass – These are the main herbs in this marinade and huge flavoring components. I would not omit if you can help it, but sometimes it’s hard to find lemongrass so I get it. You can also use ginger here.

• Honey – This is going to balance the dish / marinade. You can also use sugar or agave here.

• Lime Juice – This is what will help tenderize the meat. Make sure it is fresh lime juice!